Christmas cookies remain a common tradition in many households. Families come together to make this ever-so-delightful snack. These recipes assure that no one will have to worry about how to make Christmas cookies, only the holiday experience that comes along with them.

Cathedral Window Cookie Recipe

• One 24-ounce bag semi sweet chocolate chips
• 1 stick of butter (cubed)
• One 16-ounce bag multi-colored mini marshmallows
• 1 egg
• 1 cup finely chopped walnuts (or any other kind of nuts, your choice)

       Melt the chocolate chips and butter on low in a medium saucepan. Let it cool completely for 5-10 minutes. Afterwards, add the egg and blend with the chocolate. Add the marshmallows to the mix until completely incorporated. Then add the nuts and mix, making sure everything is coated in chocolate.

      Spoon about a half cup of the mixture onto parchment paper, and use the paper to roll into a log. Repeat for the remaining mixture, about 4 logs total.

       Wrap each log in foil and freeze until firm, at least 1 hour or up to overnight.

       When ready to eat, cut into 6 pieces while still frozen. Place the cookies on a serving dish to thaw for 15-20 minutes before serving.

Red Velvet Cream Cheese Cookie Sandwich Recipe

• 1 cup granulated sugar
• ½ cup unsalted butter (room temperature)
• 1 egg
• ½ tablespoons vanilla
• 2 tablespoons buttermilk
• 2 tablespoons red food coloring
• 1½ teaspoon vanilla extract
• 2 tablespoons red food coloring
• 1½ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 2 tablespoons unsweetened cocoa powder

Cream Cheese Filling

• 8 oz. cream cheese
• 1 cup powdered sugar
• ¼ cup butter (room temperature)
• ½ teaspoon vanilla extract

       Preheat oven to 350. Line a baking pan with parchment paper, set aside. In a large bowl, cream together sugar and butter. Afterwards, mix in egg, buttermilk and vanilla extract. Stir in red food coloring and set aside.

      In a separate bowl, whisk together flour, baking soda, salt, and unsweetened cocoa powder. Stir dry ingredients into the wet ingredients until combined. Using a mini ice cream scoop, scoop out the dough and place 2 inches apart on a baking sheet. (roll the balls to make them smoother on the service.)

       Bake for 7-8 minutes. Remove from oven and let cookies sit in the pan for 1-2 minutes and then place on a cooling rack.

       To make the cream cheese filling, cream together cream cheese, powdered sugar, butter, and vanilla extract until combined. Afterwards, place filling into a piping bag. Once the cookies are cooled, pipe cream cheese filling into the center of a cookie and  top with another cookie. Place the cookies into the fridge to let the filling set.